Sup Kambing Recipe

Whenever the weather turns cold in Melbourne, I always crave for a piping hot mutton soup (commonly known as Sup Kambing in Malaysia) to keep me warm.

First, get ready all the major ingredients and spices.

Next, grind the spices old school way!

Cooking the soup.

Ready to serve!

Stock:

3 lbs bone-in leg of lamb or mutton

4 carrots peeled and cut into large chunks

1 large stalk of leeks cut into rings and wash thoroughly by soaking in water

2 oz of Chinese parsley - both stalks and leaves chopped

4 stalks of lemon grass trim off the woody ends and bruise to release flavor

1 large onion peeled and dice

Ground ingredients (place all ingredients in a food processor and process into a paste):

2 large onions peeled and cut into large chunks

4 cloves garlic peeled

4 shallots peeled

3 candlenut / kemiri

1 Tbsp of coriander seeds

1 tsp of fennel seeds

 

Spices:

1 piece of star anise

1 large cinnamon

5 pieces of cloves

10 pieces of cardamom

3 Tbsp of cumin powder

1 tsp of turmeric powder

 

Seasonings:

Salt to taste

1 Tbsp of sugar

 

Garnishes:

Chinese parsley leaves finely chopped

2-3 stalks of spring onion finely chopped

Fried shallots crisp / bawang goreng